This is the perfect recipe for the pressure cooker, it produces meltingly tender meat in 70 minutes. Fabulous for a party, simply prepare everything in advance and just let the pressure cooker do all the work. The pork does benefit from marinating in the spice rub overnight.

This is another recipe for my favourite new gadget at present the Electric Pressure Cooker. It’s not only great to tenderize meat but can also be used to cook fantastic vegetable dishes, this dish takes less than 10 minutes from start to finish!

1. Add the olive oil to the cooking pot and saute using the Long Cooking function with the lid off. You want them to have a nice colour to them. Add the peppers and saute for a few minutes until they colour slightly.

This is a recipe for an Electric Pressure Cooker, these units are fabulous, they produce your favourite meals in a fraction of the time, this is one pot cooking at it’s best. This recipe cooks a whole chicken in 30 minutes, this means that you can have a mid week roast in no time at all!

As the days are turning colder, and the leaves are falling there is one thing I think of….. It’s soup time!!

I do love a good soup, they are often dead easy to make, filling and lovely and warming. They beat the humble sandwich for lunch any day of the week. This one in particular is one of the easiest you can make; you can rustle it up in no time and only takes a few simple ingredients that most of us will have. It’s a good way to use up those red lentils in the back of the cupboard that you never know what to do with. I think this recipe originally came from Good Food, but it’s a regular I go back to time and time again. It’s low in fat and high fibre.

Apologies to everyone, it’s been a while since I have added anything here, I have had a busy summer, eating, cocktail drinking and I even managed to squeeze some Karaoke in!

During the week I like to make food that is fairly quick. I am a busy mum and time seems to vanish during the day and then I am left peering into the fridge for inspiration looking for something the kids can eat when they are screaming at me that they are hungry. I have slightly odd kids in that they love strong flavours, olives especially! I always have a jar of Kalamanta olives at the back of the fridge for a Salad Nicoise or Puttanesca. I had some leftover houmous in the fridge without any form of bread to dunk in it and whipped up a batch of these bad boys, best of all they take very little effort and are very tasty. I have added a quick recipe for houmous, I am not a fan of really oily houmous so I use a little of the liquid from the chickpeas to thin the texture out, it also makes it much less calorific!

for the flatbread

125g plain flour

1tsp. baking powder

1/2 tsp salt

10 pitted kalamanta olives, chopped

1 tbsp. olive oil

freshly ground pepper

for the houmous

1 x 400g tin of chickpeas, drained (reserve a little of the liquid)

3 tbsp. tahini paste

1 garlic clove, crushed

2 tbsp. freshly squeezed lemon juice

50ml good olive oil

sea salt and ground pepper

a little paprika to finish

….for the flatbread

Mix together the flour, baking powder, salt and the chopped olives. Make a well in the centre of the mixture and add the olive oil and gradually add up to 4 tablespoons of cold water to form a soft dough.

I love risotto, it’s an easy dinner to make when you get in from work, it doesn’t often require many ingredients and the chances are you will have what you need in the cupboard. I always keep a bag of frozen seafood/prawns in the freezer they come in so handy; the raw types can be added to dishes straight from the freezer without the need for defrosting first.

I love the moist cake which comes from the drizzle you pour over the cake after it has come out of the oven and this one has a real lemony tang to it. This is one my friends favourite cakes and as she is not feeling great this week, I thought I would make it to cheer her up.

What you will need….

225g unsalted butter, softened

225g golden caster sugar

4 egg, lightly beaten

2 lemons, zested

225g self raising flour, sifted

for the drizzle….

juice of 2 lemons

80g granulated sugar

How to make it…..

Heat the oven to 180⁰C/fan 160⁰C/gas mark 4 and butter and line a 2lb loaf tin with baking parchment.

Beat the butter and sugar in a medium sized bowl until light and fluffy. Add the eggs a little at a time until fully incorporated.

Fold in the sifted flour and add the lemon zest, gently mix until all the flour has been mixed in.

Spoon the mixture into the loaf tin and level off slightly and bake in the oven for 45-50 minutes.

While the cake is baking mix the ingredients together for the drizzle.

To test the cake is ready insert a skewer, if it comes out clean it is ready, if not leave it for 5 more minutes, remove from the oven and leave the cake to rest.

While it is still warm use the skewer and prick the surface of the cake all over, then pour over the drizzle. The drizzle mixture will sink in and the sugar will remain on the top as a lovely crispy coating.

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About Doodie Foodie

Hi I’m Gill and this is my blog, I love food, cocktails and kararoke! I work as a Home Economist; I am married and have two young boys.

I currently live in Hertfordshire but I am northerner and originally from Merseyside and am what is known as a Plastic Scouser!

I write about any food that I make or random stuff that I see when I’m out and about, I take pictures of my creations but I also get my mate to as well as he’s got a better camera than me! Hope you enjoy my randomness!

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